noelbynature started this blog as a Singaporean student on a tight budget hoping to chronicle his overseas culinary experience while getting away with the finer things in life. Then it expanded to a circle of Singaporean and Malaysian friends who were studying in Melbourne, Australia. Now, we've grown to be a community of international students living abroad. These are our recipes and we hope you like them.
We still would rather not eat indomee every day.

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Thursday, August 11, 2005

I had been deprived from seafood for awhile...craving for some,i managed to find some stuff around my kitchen and some unused bag of mussells to cook for myself...this dish...

Well,i did tell Noel that my dishes were definitely not budget at times...This is one of them i think...Let me talk you through anyway in case you still wanna try it out:

What u need:(1)Mussells lar of course...I used nine...just nice for a side dish :P(2)A good white wine...actually up to you lar but i think the wine is very important...I used some St.Hubert's Cabernet Sauvignon 2004...in case you wondered...leftovers from sometime ago...(3)Half a lemon...actually i used less...(4)Marjoram leaves...can buy lar at Safeway...dun need fresh one...(5)Black Pepper...I proudly only use Sarawak Pepper...and grind them myself...(6)Saffron...Quite a pricey herb but gives it a nice distinct taste...(7)Sea salt...can use normal salt lar...but i have 2 bags of sea salt left...might as well use some...(8)An oven and an oven proof plate.

How leh?First,pre heat oven lar...gonna use it later eh(i used 150 celcius)...Whilst the oven's heating up,wash lar the mussells.Then,arrange on plate nicely.Take out your bottle of white wine,enjoy some,then pour enough to cover each mussell(about 1 and 1/2 teaspoon per mussell) and a bit on the plate for presentation.Having cut your lemon,squeeze a few drops per mussell and a little all over.Next,sprinkle marjoram leaves generously over mussells.Use only a couple of small strands of saffron on each mussell...expensive ya...i used more though...haha.If possible,open the "mouths" of the mussells and put some herbs there...mine were too frozen.Don't add salt and pepper yet...salt will only dry your mussells and they'll all look wrinkly.Put in oven at 150 for 10-13 minutes...i did 15 cause mine were frozen.Take out after allocated time and squeeze some more lemon juice on them...thats why mine look a tad shiny...and if you want,some more marjoram.Then sprinkle salt and pepper to liking...and there you have it...simplicity...slurp away...

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